Last Weekend for Fish n' Chips on The Barn in Sisters Kitchen Menu + the GRAND opening of Bob's Electric Food Truck

We know the Fish n' Chips are amazing, and they will definitely be back on the menu, but it is time for us to shift to our summer menu which will launch next week.

The Roasted Vegetables, Pork Sandwich, and Whole Chicken Leg will also be coming off to make room for other additions so make sure you come in and get your fill of these delicious dishes this weekend.

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To get you through The Barn Fish n' Chips withdrawal, we'd like to share the recipe for the Fried Caper Tartar Sauce that gets served alongside the Oregon rockfish fillets

This recipe we use is adapted from beloved Portland chef Naomi Pomeroy, who's legacy lives on in all that knew her.

Naomi Pomeroy's Fried Caper Tarter Sauce:

1 cup aoili (homemade is best - recipe below)

1 TB + 1 tsp cornichon - finely minced

1/2 tsp lemon zest

1 tsp fresh lemon juice

1 tsp chives - finely minced

2 tsp celery - finely minced

1/4 tsp sugar

1/8 tsp freshly ground black pepper

1/4 cup capers in brine

1. Mix all ingredients except for the capers together in a medium bowl to create the tartar sauce.

2. Drain capers well and press gently between paper or cloth towels until totally dry.

   Pour 1½ cups canola or other high heat oil into a 2-quart saucepan and heat to 350°F over medium high heat. Drop in the capers and cook for about 2 minutes, or until they open up into little flowers and begin to look crunchy. Using a slotted spoon, transfer to a paper towel and let cool completely, about 5 minutes.

3. Stir the fried capers into the tartar sauce just before serving or they will begin to soften.

Enjoy!

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Naomi Pomeroy's Aioli Recipe

Notes from the author:

"Mastering homemade aioli is a big deal. Making it requires patience, which is a good lesson for every cook to learn. Aioli is all about emulsification, or the coming together of two substances that do not normally combine smoothly. My silver bullet for making perfect aioli is to drape a Dutch oven or other big pot with a damp kitchen towel and place a metal bowl inside the pot. This arrangement holds the bowl steady while you whisk—like adding a third hand. To get the yolk moving properly, choose a bowl with a gradual curve and a small, flat bottom—the natural curvature of the bowl will encourage better motion with your whisk.

Work on a low surface (think kitchen table instead of the countertop—your

arm will thank you later) and ready your mise en place before you start whisking. A stiff whisk will slow you down, while a flexible balloon whisk will get the job done in a few minutes. A squeeze bottle is ideal for adding the oil to the yolk slowly and carefully. If you don’t have one, put the oil into a flexible plastic container—a take-out container or a leftover yogurt tub will do—so you can easily bend it into a little spout that will allow you to control the flow of the oil as you whisk.

The first time you make aioli, try doubling the recipe, as it’s a bit easier to

make with two eggs."

1 egg

1/2 cup extra-virgin olive oil

1/2 cup neutral oil (such as canola, grapeseed, or avocado)

1 1/2 tsp lemon juice mixed with 2 tsp room-temperature water

1/2 tsp garlic chopped into paste - or garlic paste

1/4 to 1/2 teaspoons salt

1. Place the whole unshelled egg in a small heatproof bowl and pour in boiling water to cover. Let the egg sit, submerged, for 1 minute. (Coddling the egg this way begins to set the protein in the whites, helping the emulsification process and minimizing the bacteria on the shell.) Remove the egg from the water, crack it, separate the white from the yolk, place the yolk in the bowl in which you will be making the aioli, and discard the white.

2. Combine the olive oil and the neutral oil in a squeeze bottle or flexible plastic container (see the recipe introduction). Grip the whisk handle where it meets the wires, not at the top of the handle, and begin whisking the yolk with your dominant hand. When the yolk is broken up and smooth, start to very slowly—a drop or two at a time—add the mixed oils in a very fine stream while whisking constantly (see the photo, page 33). Stop pouring periodically while continuing to whisk to ensure proper emulsification. Keep your elbow glued to your waist as you whisk and let all of the motion come from your wrist. If your arm gets tired, it’s fine to take a break for a few seconds, but make sure you’ve also stopped adding oil. You don’t have to, nor do you want to, work fast—it’s more important to whisk and pour consistently and slowly. If you do pour in too much oil at once, whisk very rapidly for a few seconds to combine.

3. I have found that 1 egg yolk can hold about 1⁄3 cup of oil before it hits its saturation point and starts to take on a slightly stringy or taffy-like appearance, usually after about 2 minutes of whisking. This is a critical point, and when it happens, use your fingertips to sprinkle about 1⁄2 teaspoon of the diluted lemon juice over the mixture to thin it out. Resume whisking and drizzling oil until the mixture becomes “tight” again, then add another scant 1 teaspoon diluted lemon juice and the garlic paste. Repeat until all of the oil and diluted lemon juice have been emulsified into the mixture. Finally, stir in the salt, starting with 1⁄4 teaspoon and adding up to 1⁄2 teaspoon or as needed.

4. The aioli will keep in an airtight container in the refrigerator for up to 2 days.

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We are so happy to announce the opening of Bob's Electric food Truck to The Barn grounds.

Bob's Electric opened this last Thursday, on the namesake's birthday, as a way to honor the man who inspired this cart.

With the addition of Bob's Electric to The Barn Grounds, we are happy to have a full lineup of carts that offer farm-to-table menu's featuring local meats & organic vegetables. This makes The Barn in Sisters the first food truck lot in Central Oregon to have all food carts + our kitchen to abide by the farm-to-table etiquette. Bob's Electric will be open 11-8 most days of the week, but definitely all through the weekend.

Hope to see you all soon!